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Bacon & Pecan Chocolate Brownies

Prep time 15 minutes Cook time 25 minutes

Serves 16 people



  • 200g rindless Australian bacon rashers, finely chopped
  • 2 tablespoons maple syrup
  • 160g butter, diced
  • 200g dark chocolate, roughly chopped
  • ¾ cup plain flour
  • 1/3 cup cocoa
  • 1 ½ cups brown sugar
  • 4 eggs, lightly whisked
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 200g milk chocolate, roughly chopped
  • 2/3 cup pecans, roughly chopped


  1. 1.
    Preheat oven to 180˚C (not fan forced). Grease and line a 30cm x 20cm slice pan with baking paper.
  2. 2.
    Place bacon and maple syrup into a non-stick frying over a medium heat. Cook, stirring often, for 10 minutes or until light golden and almost crisp
  3. 3.
    Transfer to a plate lined with paper towel.
  4. 4.
    Combine butter and dark chocolate in a medium saucepan over a medium low heat until melted and smooth. Cool slightly.
  5. 5.
    Sift flour and cocoa over chocolate mixture. Add sugar and stir until combined. Add eggs, sour cream and vanilla.
  6. 6.
    Stir through milk chocolate, three-quarters of the cooked bacon and pecans. Stir until well combined.
  7. 7.
    Spoon mixture into prepared pan and spread evenly. Sprinkle with remaining bacon.
  8. 8.
    Bake for 25 minutes or until a skewer inserted comes out with a little mixture attached. Allow to totally cool in the pan. Cut into squares and serve.